Remember how I talked about pork and apples being one of nature’s perfect pairings? I said I would touch on more of these pairings as year went on? Well, I am here to tell you that cucumber and dill are another one of these combinations that, in my humble opinion, prove the existence of a higher power.
Cucumber is the ‘Q’ of the culinary world as it should almost always be followed by it’s ‘u’: dill.
While there are many applications of this pairing (dill cucumber and tomato salad, chilled cucumber dill soup, or even just dill pickles,) I’m going to share with you my recipe for a sandwich that will satisfy vegetarians and meat-a-tarians alike, the dill cream cheese and cucumber sandwich.
The trick to this recipe: whipped cream cheese. You can find it at your local grocery store and it is lighter, fluffier, and much easier to work with than standard cream cheese bricks. No more waiting a half hour for the cream cheese to soften and then breaking out your electric mixer to blend it with the other ingredients. I’ve been able to blend all the ingredients together with no more than a flimsy plastic spoon.
The best part is that any leftover cream cheese mix and cucumbers work in a variety if other ways. Try ’em on a bagel or serve them as an appetizer on crackers.
Dill Cream Cheese and Cucumber Sandwiches
1 (16 oz) tub of whipped cream cheese
2 Tablespoons fresh chopped dill (it takes a more dill than you think. Be sure to taste it before serving)
2 Tablespoons lemon juice
Salt & Pepper to taste (coarsely ground pepper works best, if possible)
2 slices of bread
- Mix the dill, cream cheese, lemon juice, salt and pepper together until well blended. Taste and adjust flavors appropriately.
- Peel the cucumber and then slice very thinly. (A mandolin with a thin setting can make easy work of this.)
- Layer one side of sandwich with cucumbers and spread the other with the cream cheese mixture. Enjoy.